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Some thoughts and questions about beef
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<blockquote data-quote="Little Joe" data-source="post: 1835889" data-attributes="member: 39122"><p>I've finished out several types of cattle, charolais and charolais crossed, angus crossed, criollo crossed, hereford crossed, and some that I had no guess as to what they were. They've all finished within about a 10-15% similarity range as far as tenderness and marbling, the main difference has between them has been hanging weights and the size of the steaks correlate to the hanging weights. If you put a steak on a plate from each one I've ever sent to be processed, the only way you would guess one from the other would be size. As far as hanging weights, the happy medium for me and my customers is 650-700, any bigger and the steaks are getting too big and a lot of people can't afford to pay what one that hangs more than that would cost and at 650-700 I'm where I need to be in the money. Bigger hanging weights obviously pay me more but I have to produce what customers want and can afford. I've had a few that hung at around 800 and a T- bone would hang off of a full size plate.</p><p> I actually read something a while back about the cuts getting too big for restaurants and such because the cattle are so big now when finished, I can't imagine how big a steak from one that hangs at 1000 would be.</p></blockquote><p></p>
[QUOTE="Little Joe, post: 1835889, member: 39122"] I've finished out several types of cattle, charolais and charolais crossed, angus crossed, criollo crossed, hereford crossed, and some that I had no guess as to what they were. They've all finished within about a 10-15% similarity range as far as tenderness and marbling, the main difference has between them has been hanging weights and the size of the steaks correlate to the hanging weights. If you put a steak on a plate from each one I've ever sent to be processed, the only way you would guess one from the other would be size. As far as hanging weights, the happy medium for me and my customers is 650-700, any bigger and the steaks are getting too big and a lot of people can't afford to pay what one that hangs more than that would cost and at 650-700 I'm where I need to be in the money. Bigger hanging weights obviously pay me more but I have to produce what customers want and can afford. I've had a few that hung at around 800 and a T- bone would hang off of a full size plate. I actually read something a while back about the cuts getting too big for restaurants and such because the cattle are so big now when finished, I can't imagine how big a steak from one that hangs at 1000 would be. [/QUOTE]
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Some thoughts and questions about beef
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